Tropical Cabbage Slaw - cooking recipe

Ingredients

1 (8 1/4 ounce) can crushed pineapple in syrup
4 cups chopped cabbage
1 medium red apple, cored and chunked
1 cup shredded carrot
1 cup sliced celery
1/2 cup chopped green onion
1/2 cup toasted pecans (optional)
Dressing
1 egg yolk
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon celery salt
1/2 teaspoon Worcestershire sauce
1 dash cayenne pepper
1/2 cup vegetable oil

Preparation

Drain pineapple, reserving 1/4 cup syrup.
Combine crushed pineapple, cabbage, carrots, celery, pecans, apples and onions with reserved syrup, set aside.
In a blender combine egg yolk, lemon juice, mustard, celery salt, Worcestershire and cayenne. With blender on low setting add oil slowly until thickened. It is best to add oil a few drops at a time.
Toss salad mixture with dressing. Cover; refrigerate at least 1 hour.